This was the Memorial Day hamburger experiment. They were good, even though I'm not a fan of burgers. I took hints from America's Test Kitchen to make burgers that stayed juicy even when well-done. Add a bread and milk mash to the burger meat. It's just a little bit of addition and you can't tell in the finished product. Mix seasonings into the bread and milk. I used a little minced garlic, salt, pepper, and steak sauce. The patties are formed about 3/4 inch thick and make a depression in the middle to combat the bulging middle burgers get on the grill.